Preheat the oven to 350 degrees.
In a heavy 4 quart pot, dissolve the cornmeal in the cold water or stock. Add the vegetable seasoning and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks.
As soon as it has thickened, lower heat to medium, cover, and cook 25 minutes, lifting the lid frequently to stir. Add more water if it becomes too thick to stir.
Halfway through the cooking time, add the olive oil, salt and oregano.
In an oiled casserole, layer the cornmeal and cheese in 2-3 layers, ending with a top layer of cheese.
Bake, covered, for 30 minutes; uncover and place under broiler for 3 minutes, or until the cheese browns lightly.
Heat the pasta sauce and serve over the polenta.